Monte-Bellaria Lavender Dark Chocolate Sauce

This is a beautiful topping for almost any dessert but is also excellent for making a rich, chocolate milk. Use a half-teaspoon in espresso for an awesome mocha. Our favorite dark chocolate for this sauce is Guittard, which conveniently comes in 3-2 oz bars, each of which is scored for breaking.


3/4 cup             Whole Milk
2 tsp                 Monte-Bellaria Lavender Culinary Lavender
2 cups              Sugar
1/2 tsp              Salt
2 oz                  Unsweetened Dark Chocolate, broken into pieces
2 Tbsp              Unsalted Butter


  1. Bring milk to a boil in a large pot. Remove from heat and add M-B Culinary Lavender Buds.  Allow to steep for 15 minutes. Strain out buds, retaining lavender milk.
  2. Re-heat milk to a light boil and add sugar, salt and chocolate. Stir constantly and boil for another 3 minutes until all the ingredients are melted and smooth.
  3. Allow to cool for 10 minutes and then stir in butter. Beat or whisk for 2 minutes.
  4. Allow to cool completely.

Yield: 20 servings


If you are using this as a dessert topping, you can add a half-cup of chopped California Walnuts after step 3 in the directions.

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